Vanilla Panna Cotta

Soak the gelatin in some cold water and set aside. Boil milk, cream, sugar and vanilla pod all together in a sauce pan. Remove from heat, squeeze gelatin leafs from any excess water and mix into the mixture, stir until gelatin is dissolved. Pass through a sieve and pour into a terrine. Place in fridge for about 5 hours. Serve with seasonal berries.

NB to demould, submerge the mould into hot water and turn it over to the serving plate

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record,
​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA.
He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking.
Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.